Categories: Meats, Main dish 
      Yield: 1 servings 
  
      1    Rabbit, cut into pieces 
    1/2 c  Cooking oil 
    1/2 c  Flour 
      3    Onions, chopped 
      1    Bell pepper, chopped 
    1/2 c  Celery, chopped 
    2/3 c  Shallots, chopped 
    1/3 c  Parsley, chopped 
      1 pt Oysters 
           Salt & pepper to taste 
           Tabasco to taste 
  
  Make a roux in a black iron pot with oil and flour. Cook slowly over low 
  heat until dark brown, stirring occasionally. Add onions, bell pepper and 
  celery, cooking until wilted. Add seasonings and 3 quarts of hot water, 
  then add season seasoned rabbit and cook in a covered pot over low heat for 
  2 hours or until rabbit is very tender. Add oysters, shallots and parsely. 
  Simmer slowly until edges of oysters begin to curl. Serve over rice with 
  file' and french bread.